Meghan’s Corner: Easy Tomato Soup


Bowl of tomato soup

Easy Tomato Soup

by Meghan E. White


A warm bowl of tomato soup and a grilled cheese sandwich are the epitome of comfort food. I grew up eating tomato soup from a can, which is perfectly fine. Homemade tomato soup is so much better tasting than any canned soup. This simple recipe is delectable and easy to make. It’s also budget-friendly.


You can make this creamy, or leave it with some tomato chunks. I prefer a creamy tomato soup, so I use my immersion blender. If you don’t have an immersion blender you can use a regular blender or even a potato masher.


It comes together quickly and smells incredible as it’s simmering away on the stovetop. This would make a great weeknight dinner. Add some grilled cheese sandwiches, and you’ve got a hearty meal. You’ll be glad you made this delicious tomato soup.


Happy Eating!


Rejoice in the Lord always. I will say it again: Rejoice! (Philippians 4:4)



Tomato Soup


Yield: 6 to 8 servings


Required equipment: immersion blender or regular blender


Ingredients


1 stick of butter (8 tablespoons)

1 medium onion cut into large chunks

2 (28 oz.) cans crushed or whole tomatoes

2 cups chicken broth

½ to 1 cup fresh basil, chopped

1 tablespoon sugar (optional)

1 teaspoon salt

½ teaspoon or more of fresh ground black pepper

½ cup heavy cream


Instructions


1. In a large pot melt butter over medium heat.

2. Add the onion and cook for 5 minutes.

3. Add the tomatoes with their juices, chicken broth, fresh basil, sugar, salt, and pepper.

4. Stir and bring to a boil. Turn down the heat and simmer uncovered for 30 minutes.

5. Blend the soup using an immersion blender until creamy.

6. Give it a taste and add more salt/pepper to your liking.

7. Turn down the heat and stir in the heavy cream.

8. Ladle soup into bowls. Enjoy!


Notes


● If you use a blender just add the soup in small batches to the blender and return it back to the pot.

● You can also use a potato masher if you don’t have an immersion blender.

● Dice the onion small and chop the basil if you are not using any type of blender.





 

About the Author


Meghan E. White in Mustard Seed Sentinel

Meghan was born in Southern California where she spent most of her youth. After several moves during her childhood, she ended up in Oregon, where she stayed for many years. Meghan never dreamed of being a writer, but God told her to write about Joey. After a few years of writing, it was time for a change of scenery. So, Meghan, her husband, and two sons picked up and moved to Texas. If you listen close you might catch her saying “Ya’ll” from time to time. She loves encouraging kids and adults through writing.


You can read Meghan’s column on the 4th Wednesday each month here at Mustard Seed Sentinel. Connect with Meghan on her blog, Twitter, Instagram, and via email.




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